Ginger Daiquiri

• orange peel
• ginger sugar (seal 6 ounces turbinado sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day)
• 2 ounces white Haitian rum
• 1/2 ounce Cointreau
• 1/2 ounce Meyer lemon juice
• 1/2 ounce ginger-infused simple syrup (simple syrup macerated with peeled fresh ginger root; 4 ounces ginger will yield one pint; macerate two days)

1. Swipe the orange peel on the rim of a cocktail glass; press the wet rim down into a shallow dish of the ginger sugar, to ''frost'' the rim.
2. Combine the remaining ingredients in a shaker with ice; shake and strain into the glass, to the rim.
3. Garnish with peel.

orange peel, ginger sugar, rum, lemon juice, simple syrup

Taken from cooking.nytimes.com/recipes/8328 (may not work)